Chicken & Lemon Risotto

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken until golden, 4-5 minutes. Add the zucchini, Italian herbs and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to combine. Add the water and chicken stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes.

Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the risotto is baking, wipe out the frying pan and return to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper and set aside.

Zest the lemon and slice into wedges. Thinly slice the pear (see ingredients). In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the pear and mixed salad leaves and toss to coat. Remove the risotto from the oven and top with the butter, a squeeze of lemon juice and a good pinch of lemon zest. Stir though the grated Parmesan cheese. Season. TIP: Add more or less lemon juice to taste.